Scallops with Butter Roasted Cauliflower

Time: 0 mins
Serves: 6


Created for us by Executive Chef Alaister Barsby of The Grove Hotel, Narberth, this extravagant starter is nothing short of a showstopper when presented at the dinner table. The simple pairing of the Hand Dived Scallops and with the Butter Roasted Cauliflower works perfectly, and the use of Exmoor Caviar makes the dish utterly decadent. This dish is sure to impress at a dinner party with friends or an intimate dinner with a loved one.


  • 6 Hand-dived Scallops
  • 1 Lemon
  • 1 Large sprig of Lemon Thyme
  • 1 Small Cauliflower
  • Butter, for roasting
  • 100ml Dry Cider
  • 30 g Shallot, sliced
  • 1 Sprig of Thyme
  • 80 g Unsalted Butter, diced
  • 1 Granny Smith Apple
  • Bok Choi Cress/Shoots
  • 1 Tin Exmoor Caviar


  1. Start by cutting the cauliflower in half and then flattening the outsides, so you end up with two thick slices. Place a heavy-based non-stick pan over a medium heat, add a large knob of butter and allow to start foaming. Add the cauliflower flat side down and reduce the heat slightly, as to not burn the butter. The idea if to control the heat to keep it beurre noisette (brown butter). Add the lemon thyme and season the cauliflower well with salt. All the cauliflower to turn a deep golden brown on each side, by which time the cauliflower should be cooked through and soft. Drain onto kitchen roll and keep warm.
  2. In a small saucepan reduce the cider, shallots and thyme down to about 10ml and almost completely evaporated, add a tiny splash of water and pull off the heat. Whisk in the brown butter gradually until the sauce is completely emulsified. Season to taste and add a small squeeze of lemon juice to balance the sweetness. Pass off the shallots and keep covered in a warm place.
  3. Heat a non-stick frying pan over a high heat and add a drop of blended olive oil. Season the scallops well and add the flat side down to the hot pan. Be sure to get a nice golden colour on this side, flip over, add a small knob of butter and allow to foam, but not burn! Baste the scallops for 30 seconds and finish with a squeeze of lemon juice. Remove from the pan and place onto kitchen roll.
  4. To plat, flash the cauliflower for 2 minutes in the oven to get hot and place onto a warm plate, followed by the scallops around, Add a small spoon of caviar on top of each scallop, followed by plenty of the cider sauce. Garnish with some bok choi shoots and a few slices of granny smith apple for freshness… enjoy!

Top Tip

If you’re not a fan of caviar, try this dish without! This butter roasted cauliflower is delicious as a meal accompaniment or as the main element to any dish.

The Grove Hotel, Narberth, offers boutique hotel stays and boasts a 3 AA rosette restaurant, where guests can enjoy a truly unique dining experience. You can find out more about The Grove Hotel, Narberth by visiting their website, here!

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